Dum Aloo Kashmiri

Dum Aloo Kashmiri is a traditional Mughlai Cuisine dish that hails from the beautiful region of Kashmir. This rich and aromatic potato curry is a perfect blend of spices and flavors, making it a popular choice for special occasions and gatherings.

Dum Aloo Kashmiri

Ingredients

  • 500g baby potatoes, boiled and peeled
  • 1 cup yogurt
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 1/2 cup cashew nuts, soaked and ground to a paste
  • 2 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 tsp fennel powder
  • 1/2 tsp dry ginger powder
  • 1/4 tsp asafoetida
  • 1/4 cup ghee
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. Prick the boiled potatoes with a fork and marinate them in yogurt for 30 minutes.
  2. Heat ghee in a pan and add the chopped onions. Sauté until golden brown.
  3. Add ginger-garlic paste and cook until the raw smell disappears.
  4. Now, add the tomato puree, cashew paste, and all the dry spices. Cook until the ghee separates from the masala.
  5. Add the marinated potatoes along with the yogurt. Mix well and cook for 5 minutes.
  6. Pour in 1 cup of water, cover the pan, and let it simmer on low heat for 15-20 minutes.
  7. Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
35g
Protein
5g
Fat
15g

Supplies

Deep pan Fork Blender

Tools

Potato peeler Serving bowls Spatula

Serving suggestions

Serving suggestions: Dum Aloo Kashmiri pairs well with naan, rice, or roti.

Tips & tricks

Tips: Adjust the spice levels according to your preference for a milder or spicier version of the dish.

Cost

$10